Tofu Manchurian
Crispy fried tofu cubes tossed in a tangy, savory, and slightly sweet Manchurian sauce. This popular Indo-Chinese appetizer is a flavor explosion, perfect for a weeknight treat or party starter.
For 4 servings
Prepare Tofu and Batter
- Press the tofu block for at least 20 minutes to remove as much water as possible. A tofu press is ideal, but placing it between paper towels with a heavy object on top works well. Once pressed, cut it into 1-inch cubes.
- In a large mixing bowl, whisk together 4 tbsp corn flour, 2 tbsp all-purpose flour, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp salt, and 0.5 tsp black pepper.
- Gradually add 1/4 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the tofu cubes without being runny.
Fry the Tofu
- Heat 2 cups of oil in a wok or deep pan over medium-high heat to about 180°C (350°F). If you don't have a thermometer, test by dropping a small amount of batter; it should sizzle immediately and float to the surface.
- Carefully dip each tofu cube into the batter, ensuring it's fully coated, and gently place it into the hot oil. Do not overcrowd the pan; fry in 2-3 batches.
- Fry for 4-6 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
- Using a slotted spoon, remove the fried tofu and let it drain on a wire rack to maintain maximum crispiness.
Sauté Aromatics and Vegetables
- Carefully discard the frying oil, leaving about 1 tbsp in the wok, or use a clean pan. Heat the 1 tbsp of sesame oil over high heat.
- Add the minced ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant, being careful not to burn them.
- Add the cubed onion and bell pepper. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still retain a crunchy texture.
Create the Manchurian Sauce
- Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar (if using), and 0.25 tsp black pepper to the wok. Stir everything together.
- In a small bowl, whisk 1 tbsp of corn flour with 1/2 cup of water until smooth to create a slurry.
- Pour the slurry into the wok, stirring constantly. Bring the sauce to a simmer and cook for 1-2 minutes until it thickens and becomes glossy.
Combine and Serve
- Add the crispy fried tofu cubes to the wok with the thickened sauce.
- Gently toss everything together for about 1 minute until the tofu is evenly coated. Do not over-mix, as this can make the tofu lose its crispiness.
- Garnish with freshly chopped spring onion greens.
- Serve immediately while hot and crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is the most critical step for achieving a crispy texture. Don't skip it!
- 2For an even crispier coating, you can double-coat the tofu: first in dry corn flour, then in the batter, and then fry.
- 3Have all your sauce ingredients measured and ready before you start stir-frying, as the cooking process is very fast.
- 4To maintain crispiness, toss the fried tofu in the sauce just before serving.
- 5For a healthier version, coat the tofu in the batter and bake at 200°C (400°F) for 20-25 minutes or air-fry for 15-20 minutes until golden and crisp.
Adapt it for your goals.
Protein Swap
Replace tofu with paneer, gobi (cauliflower florets), or mushrooms for a different vegetarian version. For a non-vegetarian option, use boneless chicken cubes.
Gravy VersionGravy Version
To make a saucier Manchurian gravy, perfect for serving with fried rice or noodles, double the quantities of all sauce ingredients (soy sauce, chili sauce, ketchup, vinegar) and increase the corn flour slurry to 2 tbsp corn flour mixed with 1.5 cups of water.
Gluten FreeGluten-Free
Use tamari or gluten-free soy sauce. Replace the all-purpose flour in the batter with rice flour or an additional 2 tbsp of corn flour.
Add More VeggiesAdd More Veggies
Feel free to add other stir-fry friendly vegetables like sliced carrots, baby corn, or broccoli florets along with the onions and bell peppers.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Tofu is a complete protein, containing all nine essential amino acids. It's a great dietary component for muscle building, repair, and overall body function, especially for those on vegetarian or vegan diets.
Rich in Isoflavones
Soy products like tofu are rich in isoflavones, which are plant-based compounds with antioxidant properties that may help reduce inflammation and support heart health.
Contains Essential Minerals
Tofu is a good source of minerals like manganese, calcium, and selenium, which are important for bone health, metabolism, and immune function.
Frequently asked questions
Tofu Manchurian can be a mixed bag. On one hand, it contains protein-rich tofu and vitamins from vegetables. On the other hand, the traditional preparation involves deep-frying and sauces high in sodium. To make it healthier, you can bake or air-fry the tofu instead of deep-frying and use low-sodium soy sauce.